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New Customers Save $30 off $100+* with code SEPTNEW
New Customers Save $30* with code SEPTNEW
*New customers only. One-time use per customer. Order must be placed by 9/30/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
High Flyer Doctor's Vineyard Pinot Noir 2009
While at the University of California at Davis, he was consumed by his study of every scientific discipline impacting grape growing and winemaking (enology, viticulture, plant physiology and hydrologic science). Since then, Craig has worked with countless grape varieties from California’s top vineyard sites. From assistant winemaking to vineyard consulting, to overseeing entire vineyard and winemaking operations, Craig has established a reputation for being a winemaker deeply involved in every detail of both farming and the cellar.
Craig currently oversees all of Highflyer’s winemaking and vineyard operations and is concurrently the General Manager and Director of Winemaking and Viticulture for Priest Ranch and the Somerston Estate. He is constantly developing new ideas and innovations while conscientiously maintaining strong, respectful relationships with growers and vineyard workers, many of whom have worked the property for decades.
But what really makes Craig special is his ability to blend an artisan approach to winemaking with his extensive scientific training. To ensure quality control at every step, Craig works closely with the growers and the viticultural teams before expertly guiding the grapes in a way that captures the accuracy and character of each distinct varietal and site. He then uses traditional winemaking techniques (native fermentation, unfiltered, etc.) to allow the vineyard site and varietal to be expressed in each bottle of wine.